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Keto Halloween Pumpkin Cookies
Pumpkin spice cookies have been a favorite for Halloween for years. These keto pumpkin cookies are soft, chewy and great with a warm cup of tea on a cold fall night.
For the Cookies
- 2 cups Almond Flour
- 2 tablespoon Coconut Flour
- 1 Egg
- 1 teaspoon Cinnamon
- ½ tablespoon Pumpkin Pie Spice
- 1 teaspoon Baking Powder
- 1 teaspoon Xanthan Gum
- ¼ teaspoon Salt
- 2 tablespoon Coconut Oil
- 1 tablespoon Liquid Sweetener sugar-free
- 1 teaspoon Vanilla Extract
For the Icing
- 1 cup Erythritol powdered
- 1 ½ tablespoon Egg White Powder alternatively substitute for the same amount of meringue
- ¼ teaspoon Xanthan Gum
- 4 tablespoon Water
- Orange, Green, Black/Brown Food Coloring optional
Combine all the dry ingredients in a large mixing bowl and stir well.
In another bowl combine the wet ingredients and give them a good stir as well.
Combine the wet ingredients with the dry ingredients mixing well to get a lump-free, smooth dough.
Cover and place in the fridge for 30 minutes.
Preheat the oven to 275°F, and line a baking sheet with baking paper.
Roll the dough out until about ¼ inch thick and cut into various shapes with cookie cutters.
Place on the prepared baking sheet and bake for 20 minutes until slightly golden brown.
Allow to cool completely while you work on the icing:
Combine the powdered Erythritol with the egg white powder (or meringue), xanthan gum, and 4 tablespoons water and mix well.
If you are using coloring divide the icing into different bowls and add the food coloring.
Decorate the cookies with the icing and serve.
Serving: 1cookie | Calories: 145kcal | Carbohydrates: 5g | Protein: 4.1g | Fat: 6.1g | Saturated Fat: 2.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 15.5mg | Sodium: 27mg | Potassium: 118.7mg | Fiber: 1.4g | Sugar: 1g | Vitamin A: 6.7IU | Calcium: 40.7mg | Iron: 0.3mg | Net Carbs: 3.6g